The Establishment And Implement Of HACCP System On Dailycapacity Of800Tons Pure Milk Packaged In Tetra Brick

In the last ten years, dairy industry in our country has crossed the initial stages, steady growth stages,rapid growth stages，the production of dairy products are continuously increasing high level, but theproduct quality are not synchronously improved with the production increasing, consumer complaints andquality problem of product emerges at times, The confidence of the people in domestic of dairy products isreduced greatly, especially the pure milk quality and safety condition are the most controversial and havemore problem. As a kind of effective safety control procedures, HACCP has already been applied in manypractical fields. Through effectively controlling the damage that probably caused in every link of producingfrom different sources and attribution, it can improve the safety and quality stability of end products andensure the health of consumers.This paper aims to establish a set of effective HACCP system procedures in processing pure milkpackaged in Tetra Brick and to improving its quality and safety. Through combining with each step ofprocessing pure milk packaged in Tetra Brick, the possibility of existing problems which may causeproduct quality and safety are analyzed. By using the seven principles of HACCP and defining thebiological damage, physical damage, chemical damage in the UHT milk storing at room temperature. Themain conclusions are as follows:1. Six critical control points and critical limits are established, they are:(1) The receiving of raw milk. the critical limits including: the total cream fat≥12.7%, Protein≥3.0%,Fat≥3.6%, non-fat milk solids≥8.5%, titration acidity <17oT, pH6.4-6.8, total bacterial count in summer≤500,000bacterium mL-1, total bacterial count in winter≤300,000bacterium mL-1, NO2-＜0.2mg/kg,NO-3＜11mg/kg, Pb≤0.05mg/kg, Hg≤0.01mg/kg, Se≤0.03mg/kg, As≤0.05mg/kg, DDT≤0.02mg/kg,Melamine and antibiotics can’t be detected.(2) Ultra high temperature and short time sterilization. thecritical limits including: heating temperature in advance70-80℃; homogenization temperature70-75℃,homogenization pressure20MPa; sterilization temperature137-143℃, sterilization time4seconds.(3)Sterile cans storing. critical limits: air pressure≥0.6MPa, the using of strainer≤50times, and ensuring theclosed system without leakage.(4) Packaging sterilization. critical limits including: the concentration ofhydrogen peroxide is30%-50%, temperature controlling at80±5℃.(5) Sterile filling. critical limitsincluding: the air quality in filing machine must be99.00%sterility, steam pressure0.3-0.4MPa, steam temperature≥125℃.(6) Incubation test. critical limits including: the temperature of incubation roomis30-35℃, product palletizing must be strictly abided by the regulations.2. Then combining with characteristics of milk products packaged in Tetra Brick in normaltemperature characteristics the actual production of factory to establish the monitoring, corrective action,verification, record processes, finally the executive standard in the each link of HACCP process areestablished.3. Practice verification: in the support of existing GMP and SSOP standard in company, HACCPsystem can function well, through analyzing before and after HACCP system being put into practice in atime of6months as a circle:(1) Collecting UHT craft critical limits temperature, which is the main parameter affect on the qualityand safety of product, randomly to analyze and compare, the results show: in each of the six month period,collecting a sample size of100before and after being put into practice, in the first six months, the averagenumber of temperature is T1=139.87℃, the standard deviation of first six months is S1=1.57, interquartilerange Q1=2.78; in the late six months, the average number of temperature is T2=139.67℃standard deviationis S2=1.29, inter-quartile range Q2=2.78, as a result, the stability of control UHT craft improves, and theeffect after being put into practice is obvious.(2)Trough analyzing consumer complaint rate of theimplementation of HACCP before and after half a year, it turns out that the complaint rate of the first sixmonths is0.00455time per ten thousand packages, the complaint rate of the late six months is0.00167timeper ten thousand packages, and the consumer complaint rate reduces172.5%. As a result: the systemimproves by verification, corrective action, the quality and safety of product are enhanced, complaint rateof consumer decreased, so the system is effective.